Seville Orange Marmalade

Slice the fruit very thinly.
Remove the pips and place in a small bowl.
Cover the fruit with 9 cups of the water and the pips with 1 cup.
Leave 24-36 hours.
Place the fruit and water in a preserving kettle.
Bring to the boil, reduce heat, and cook at a bare simmer for 3 hours.
Add the sugar.
Stir to dissolve.
Using a sieve, drain the juice from the pips into the oranges by spooning juice from the kettle over the pips until they are no longer slippery.
Bring the mixture to the boil.
Boil about 1 hour or until it reaches the jam stage.
Stir in the brandy.
Pour into hot sterilized jars.
Seal with melted paraffin wax.